Salads
Ensalada de Rábano (Guatemalan Radish Salad)
The Quirky Foodster Team
Ingredients
- 8 (8 radishes) radishes, thinly sliced
- 1 small (1 onion) red onion, thinly sliced
- 1 small (1 bunch) bunch cilantro, chopped
- 2 (2 limes) limes, juiced
- 15 ml (1 tbsp) olive oil
- Salt, to taste
Method
- Combine the sliced radishes and red onion in a mixing bowl.
- Add the chopped cilantro.
- Whisk together lime juice, olive oil and salt, then pour over the salad.
- Toss gently to coat and let sit for 10 minutes before serving to allow flavours to meld.
Introduction: This crisp, tangy radish salad is a common accompaniment to tamales and rich stews across Guatemala, its sharp acidity providing a refreshing contrast to heavier corn-based dishes.
Cultural Background: This crisp, tangy radish salad is a common accompaniment to tamales and rich stews across Guatemala, its sharp acidity providing a refreshing contrast to heavier corn-based dishes.
Tips: Soaking the sliced onion in cold water for 5 minutes before mixing mellows its sharpness.
Variations: Add thin slices of cucumber for extra crunch and volume.
Storage: Refrigerate up to 1 day; radishes soften over time so best eaten fresh.
Reheating: Not applicable — served cold.
Nutrition: Approx. 45 kcal, 1 g protein, 2 g fat, 6 g carbohydrate per serving.
FAQs:
Q: What dishes pair well with this salad?
A: It is traditionally served alongside tamales, chuchitos and rich meat stews like Pepián.
Q: Can I prepare this in advance?
A: It's best made no more than a few hours ahead, as radishes lose their crunch over time.
Please log in to leave a comment.